Every time my friends Bill and Rebecca have a dinner party, I stop at Bi-Rite Market on my way over to pick up a little wedge of Rebecca’s favorite cheese, truffle Pecorino. It always amazes me how this absolutely gloriously decadent-tasting cheese can bring that rich truffle flavor to a dish for the very reasonable price of about $5 for 1.5 oz. (trust me, you don’t need much). I found a similar cheese, called simply “Italian Truffle Cheese” at Trader Joe’s for slightly less. Either would work well in this recipe.
Ingredients
- 1/2 lb capellini pasta $1.50 for 1 lb
- 1/2 lb medium raw shrimp, de-veined, tails removed $5
- 1 oz. mild Italian hard or semi-hard truffle cheese, grated, plus more for garnish $5 for 1.5 oz
- 3 tbsp unsalted butter $1 for a stick
- 3 tbsp extra virgin olive oil Pantry
- 3 cloves garlic, minced Pantry
- 1 small bunch parsley, chopped, plus more for garnish $1
- juice and zest of 1 lemon, some zest reserved for garnish $0.50
- salt and pepper to taste Pantry
Recipe Serves 2
Directions
- Cook capellini in boiling salted water until al dente, about 3 minutes. Drain and return to pot.
- White capellini cooks, heat the olive oil and butter together over medium-low heat in a medium frying pan. Add garlic and cook for 1 minute, stirring frequently. Add shrimp, parsley, lemon juice and lemon zest. Cook, stirring occasionally, until the shrimp turn pink. Remove from heat.
- Gently toss the cappelini with the shrimp-butter-oil mixture and salt and pepper to taste. Sprinkle with truffle cheese and give it another few gentle tosses.
- Serve hot, on plates or in bowls, garnished with more parsley, lemon zest and truffle cheese.
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